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Cooking from People's Pops

I found a recipe on line for cantaloupe pops with Campari (bought a bottle just for this recipe but Campari on the rocks is pretty tasty!)

I just pureéd one cantaloupe in the Cuisinart and then added cooled off sugar syrup and a bit less than ¼ cup of Campari. I waited at least 1 hr + 20 minutes before I stuck in the sticks. (With the alcohol it took longer to freeze.)

Since I have the Progressive molds, I didn't put on the top metal part and when unmolding I managed to loosen two of the plastic molds and this made the job easier than having to do all at once. Later I removed them all, wrapped in plastic wrap and sealed in small zip locks. Now I've detached all the plastic molds and placed them back in the holder, hoping they'll hang straight for next time. I don't think this design is ideal.

They taste good but will be better later with better cantaloupes. I forgot how crazy about cantaloupe my daughter's cat is and he was begging for it when my son-in-law was eating one; he had to give him some!

about 6 hours ago
walker in Home Cooking
2

HELP! Is my LC Salvageable?

Did you get the same color you did they give you a choice? Did you have to ship to France?

Jun 27, 2015
walker in Cookware

Trip Report: San Francisco with my Foodie Son...

Great report. Summer in SF I wear a jacket + scarf + gloves. October is our best weather.

Last time I was in NYC for 4.5 days, I was all over the place, only took subways and buses and only saw 1 crazy person and almost no homeless people.

You two did a lot in a short amount of time and I'm sure your son will never forget it. Great Dad!

Glad you enjoyed La Taqueria. The owner cares about serving best quality meats.

Hope you make it here another time. (Has your son been to the San Diego Zoo?)

Jun 27, 2015
walker in San Francisco Bay Area

Curent best vacuum sealer?

Do you remember where you purchased? When mine stopped working (no heavy use) I took it back to Costco, they looked up my record and saw that I'd bought it there and they refunded the price. I then went and bought their latest model and so far, so good.

Jun 24, 2015
walker in Cookware

What chicken curry recipe should I try next?

I'm wondering if he used hot paprika instead of cayenne. Anyway, today it had mellowed and I was able to eat some. (I'd baked mine .. I'm sure it's even better on a charcoal grill.)

Jun 23, 2015
walker in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition!

I'll do the dishes.

What chicken curry recipe should I try next?

I was surprised the Bademiya one had no onions. For some reason, it doesn't taste as hot/spicy today as last night when it was fresh from the onion .. last night was way too hot for me.

Jun 23, 2015
walker in Home Cooking

What chicken curry recipe should I try next?

Maybe next time.

I made the Bademiya one and it was too hot for me. The recipe calls for cayenne or hot paprika and maybe next time I'll use the hot paprika or 1/2 as much cayenne (came from Pensey's so maybe too potent). It wasn't too hot for my son-in-law .. he'll be having it for lunch for a while.

I still much prefer the 100 Almond one with coconut milk!

Jun 22, 2015
walker in Home Cooking

Cooking from People's Pops

They tasted great and are somewhat healthy? I thought they could have been a tiny bit sweeter.

Maybe I didn't let mine freeze long enough in the mold (more than 24 hrs.) or maybe that mixture doesn't freeze that well or maybe just needs more time in the freezer.

Jun 21, 2015
walker in Home Cooking

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

Here's the recipe in better format:

http://www.bonappetit.com/recipe/shor...

http://www.epicurious.com/recipes/foo... (in this one only 71% would make it again .. I haven't read the reviews, yet)

Jun 21, 2015
walker in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

Is that just one layer in a half sheet pan and then you frosted the top?

Jun 21, 2015
walker in Home Cooking

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

Note nothingswrong: I have a folder just of chicken pot pie recipes and have only gotten around to making it once. Here's a Short Rib pot pie I've been meaning to make from Bon Appétit March 2014:

What are you baking these days? Sumer is icumen in, June 2015 edition!

Got a photo? I can't picture it .."baked it in a sheet pan."

Jun 21, 2015
walker in Home Cooking

Cooking from People's Pops

Here's a photo of the blackberry/Greek yogurt ones; my daughter insisted I had to strain out the blackberry seeds .. No fun. I used Progressive molds and per reviews didn't use top holder. I put sticks in after 45 minutes. Next time I'll wait at least an hour.

I hope with next batch I'll unmold better. I found a recipe that uses frozen blueberries and cream cheese and cream.

Jun 21, 2015
walker in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

On a tv program, I saw a gay man recounting that when he was a child, all he wanted was an easy-bake oven. He kept begging his mother for one and finally she bought it and he was so happy. My daughter was very touched at this because of how accepting/understanding his mother was and this was about 40 years ago when this little boy knew he wanted it.

Cooking from People's Pops

Do you think next time you'd strain off the nectarine skins?

I made Blackberry/Greek Yogurt ones from Smittenkitchen .. it was my first try and I had trouble unmolding. The tips were melting before I could get the stick parts out. I read that someone else just leaves them on the counter for 5 minutes and doesn't dunk in hot water.

Advice? (Mine taste good, tho. I'm going to try a recipe of cantaloupe with a little Campari.) Is it ok to talk about other popsicle recipes here? Don't want to offend.

Jun 21, 2015
walker in Home Cooking

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

I love good chicken pot pie and recently tried a Marie Callendar's and could not finish it. Ugg! Chicken was spongy. Try to make extras of yours and freeze them for your Dad to take home!

Jun 21, 2015
walker in Home Cooking

First Timer Suggestions [San Francisco]

It was lunch more than 2-4 years ago. It was just so bad that I didn't dare return. Many years ago, I had one of the best meals of my life there. I had not been in SF long and wanted to treat myself to a good meal, even though I had to go there alone. I had an exquisite filet of sole marguery, delicious sourdough bread and butter and really cold house white wine. It was perfect, memorable. A few years later, this dish was not on the menu but they said they could make it for me.

Maybe I should give them another chance? It's just that I've never had a bad experience at Tadich and I've been there often.

Jun 20, 2015
walker in San Francisco Bay Area

Ever considered writing a cookbook?

I hope I don't sound like I'm bragging, but there isn't a single mistake there. If there were, I'm sure no one would notice. My photo isn't very sharp. My daughter joked that "eventually" she'd sell it for $5 or best offer. When I told this to the 3 ladies at the needlepoint shop, none even cracked a smile; they didn't think that was the least bit funny!

I hope now you have renewed energy to finish that piece.

Jun 19, 2015
walker in Not About Food

First Timer Suggestions [San Francisco]

After a terrible meal at Sam's, I won't go back. I've always had great, fresh seafood at Tadich. Closed Sundays, no res, but they don't close inbetween lunch and dinner so it's quiet and easy to get seated in those hours.

Jun 19, 2015
walker in San Francisco Bay Area

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition!

Yes, I received mine, too and make a great dressing with it for lettuce. (I thought I'd lost my mind paying that much for vinegar!)

Ever considered writing a cookbook?

I agree it's a good idea to make up a notebook of your favorite recipes to give to members of your family.

To Duffy: Please try hard to finish your cross-stitch. A needlepoint I started took me 10-12 years to finish because it was so tedious; I never would have begun it if I'd known how much work it was. The colors were not painted in the canvas so I had to count each stitch color from a graph. I didn't touch it for years at a time. Finally, I forced myself to finish it because of all the time I'd spent and the big expense of the materials.

What chicken curry recipe should I try next?

I believe that everyone on CH who has tried it has loved it. It isn't very photogenic but it really delivers on taste and is easy and foolproof. Easy to transport, too.

Jun 19, 2015
walker in Home Cooking

What chicken curry recipe should I try next?

Also, have you tried the cardamom cake? I really love it:

Cardamom Cake (From My Bombay Kitchen)

http://www.kitchensisters.org/hidden_...

The recipe for this cake, one of the most precious gifts I’ve ever received in my life, comes from a generous Swedish friend, Ragnhild Langlet, a textile artist of extraordinary talent. The cake became an immediate favorite in our household, an honorary Parsi dessert and our most requested birthday cake.

We met Ragnhild Langlet in a Berkeley garden in the early summer of 1987 at a potluck wedding celebration to which she brought an unassuming cake baked in an unassuming pan. That unassuming little cake was one of the most powerful things I’ve ever tasted. It was suffused with a scent of cardamom, crunchy whole seeds throughout, sweet enough, rich enough, light enough. Cake perfection. The taste is so exotic, so tropical, yet so adaptable to any cuisine that it’s a surprise to know that it comes from Sweden, which turns out to be the world’s second-largest market for cardamom, India being number one.

This cake is excellent the first day, even better the next and the next and the next, if it lasts that long. Serve with fruit or a custard or ice cream. There’s nothing that it doesn’t complement.
Serves 6 to 10.

2 to 3 tablespoons sugar, for the pan
Sliced unblanched almonds, for the topping (optional
)4 large eggs
1 1/3 cups granulated sugar
1 1/3 sticks unsalted butter
1 tablespoon cardamom seeds
1 1/3 cups all purpose flour
Pinch of salt

• Heat oven to 350 degrees. Prepare a 9-inch diameter springform pan by buttering it liberally, sprinkling 2 to 3 tablespoons sugar, and shaking the pan until the bottom and sides are coated with sugar. Don’t worry about extra sugar on the bottom. Cover the bottom with sliced almonds if you want a particularly crunchy topping. Ragnhild also suggested ground almonds or bread crumbs. If you want to be absolutely sure that the topping won’t stick, use a parchment paper disk to line the bottom of the pan before buttering and sugaring it.
• Using a stand mixer if you have one, a handheld beater, or a powerful and patient arm, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a little saucepan. Bruise the cardamom seeds in a mortar. Quickly fold the flour and salt into the egg and sugar mixture, followed by the butter and the cardamom. Give the batter a thorough stir before tipping it into the prepared pan. Thump the pan on the counter to settle the batter.
• Bake the cake for 30 to 35 minutes. The top should feel dry and spring back when lightly pressed, and a skewer or knife inserted into the center should come out dry. Remove from the oven and leave in the pan about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.

(I grind the cardamom seeds in a coffee grinder because when I tried it in a mortar they kept flying out onto the counter.)

Jun 19, 2015
walker in Home Cooking
1

What chicken curry recipe should I try next?

He is Sikh from the North but likes any food as long as it's spicy; he's enjoyed that Parsi dish. I guess I'm the one who really loves it. The coconut milk/almond sauce is so delicious I dunk French bread in the cold sauce the next day.

I cannot find the thread where Lulu's Mom made Bademiya's Justly Famous Bombay Chile & Cilantro Chicken and loved it.
http://www.nytimes.com/1998/06/28/mag...

I'm considering trying that one but baking it in the oven like she did.

Jun 19, 2015
walker in Home Cooking

What chicken curry recipe should I try next?

I really love 100 Almond Chicken Curry from My Bombay Kitchen. My Indian son-in-law has a birthday soon and I'm wondering if I should branch out and try a different recipe.

Jun 19, 2015
walker in Home Cooking
1

Trader Joe's YAY/MEH/NAY Thread-June 2015

I bought it today near San Francisco; I never bought it when it was first mentioned, a year ago?

Anyway, now I don't know what to do with it. Do you sprinkle it on potatoes and then roast in the oven?

(Last year I had to give away the Ghost Pepper grinder .. way too hot for me!)

Jun 18, 2015
walker in Chains

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Did you use the full tablespoon of cayenne?

Jun 18, 2015
walker in Home Cooking

Trader Joe's YAY/MEH/NAY Thread-June 2015

Return them and buy organic eggs at Costco if you can.

Jun 18, 2015
walker in Chains

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

How very peaceful and inviting!